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Saint-Martin du Mont: Restaurant L’Auberge du Moulin

If you want to get yourself lost in some unknown confines of Bourgogne/Burgundy, live the slow life and savour real traditional food at ridiculously low prices, I would strongly recommend you to discover the minuscule city of Saint-Martin du Mont lost in the middle of Bresse east of Louhans, a region which has given its name to the most famous cicken in the World.

If you opt for a set course you have a choice between three dishes for 15 Euros or four dishes from 20 Euros. Children can have their own menu for 8 Euros!

Wines at the Auberge du Moulin are mainly from the Cote Chalonnaise, probably the best value when it comes to Bourgogne wines. We were quite a few for lunch on a Saturday and we opted for a succulent Givry !er Cru (my own village!), La Renarde, Clos du Cellier aux Moines, Red, 2004.
The perfect wine to go with some really hearty food we ordered:

“Jambon persille au vin de Chablis”/Ham in its own jelly containing parsley and Chablis wine. The Chef, Jean-Jacques Martineau who practically works on his own in his kitchen, makes his own ham from local pigs! A typical Burgundian hors d’oeuvres ( a main dish in many homes!)!

“Terrine au poivre vert”/Green pepper terrine. When you see such a big hors d’oeuvres sitting on the table in front of you, you start wandering if you will be able to go through the whole meal!

“Oeufs Meurette”/Poached eggs served in red wine and mushrooms sauce a garlicked toast. Break the eggs in the sauce first! Another typical Burgundian dish!

“Meli-melo d’escargots et moules, sauce au Roquefort”/Marriage of snails and mussles in Roquefort blue cheese sauce. When sea meets land under the benediction of a ewe!

“Rognons de veau”/Veal Kidneys. Tender and juicy in the perfect cognac and cream sauce. An acquired taste? I did not personally oredered it, but I certainly would not mind!

“Cuisses de Grenouilles”/Froglegs. Another Burgundian specialty with a little accent from the South. Sauteed in olive oil, you eat them with your fingers!

“Cassolette de Saint-Jacques au Noilly Prat”/Scallops in Noilly Prat and cream sauce with a crawfish! Another meeting between land (river, actually!) and sea!

“Salade bressane”/Bresse salad. A very local (we are in the heart of Bresse) hors d’oeuvres which makes for a real meal at home: Ggeens, bacon, poached egg, chicken liver and garlicked toast.

“Nous v’la Bien-Quasi de porc mitonne avec un duo de champignons bolets at cepes dans un veloute de cidre legerement creme, accompagne de pommes de terre vapeur”/pork stewed with mushrooms, cider, cream and accompanied with steamed potatoes.
We could not resist the “Cocottes bressanes”/Bresse pots. This is a traditional way of cooking which dates back to many centuries ago!

“Dix sept a point-Jambon de porc fume par nos soins et cuit dans du vin de la cote chalonnaise avec lardons et champignons, accompagne de pommes de terre vapeur”/home-smoked ham and cooked in cote chalonnaise wine with bacon and mushrooms, served with steamed potatoes.

“Travers de porc laque/lacquered pork”. A dish that would tempt the likes of Foodhoe and Gaijin Tonic!

“Profiteroles au chocolat”, a dessert that would start Bill cooking!

Absolutely enormous “Creme brulee flambee!”

“Baba au rhum”. This was my dessert! I had almost to be towed out, as full as I was!

L’Auberge du Moulin
71580, SAINT MARTIN DU MONT, France
TEL 0385740233